Club Life 4.21.23

General Manager's Letter

Members:

AlotgoingonattheClub!

BurkeCupthisweekend.

Thenewwebsitewillbeupandrunning nextWednesdayApril26th.Itwillbe muchmoreinformativeanduser friendlyaswellastiedtoanappthat's comingsoon.

Alsodatestoremember:

We'replanningafunCincodeMayo. Thepoolopensweekendsstarting May12th.

Mother’sDayiscomingup. Summerisrightaroundthecorner andwewillhavealotgoingon.

Haveagreatweekend.

JerodBecton

GeneralManager

Catering to You

UPCOMING EVENTS

(page number where you can find more details about event listed after event name)

May 5:CincodeMayo/page7

May 5:Surf &Turf/page8

May 12:Happy Hourinthe

Pub/page9

May 14:Mother'sDay

Brunch/page10

More photos from Easter Brunch

Please click here to see all photos taken at the April 9 Easter Brunch

Club Life

Club Life

CINCO MAYO

In the Pub

5:30P.M.,FRIDAY,MAY05

DE Salsa Bar

Barbacoa Street Tacos, Cilantro & Onions, Queso Fresco

Guajillo Shrimp on a masa corn cake

Queso Fundido

Tlayuda with Chicken & Chorizo

SURF & TURF

Ropa Vieja

Fried Shrimp, tartar sauce, cocktail sauce, lemons

Black Beans

Coconut Rice

House Salad

Flan

Friday, May 5 6 p.m.

$32 per person

Please call Grill for reservations.

Mother's Day Brunch

Sunday, May 14 ... 11 a.m. to 2 p.m.

Prices: $46 adults/ages 13 & up, $43 seniors/65+, $18 kids/ages 5-12, no charge/4 & under

RSVPs: Due May 11 (email cateringasst@cccountryclub.com) & will be confirmed May 12

Cancellation policy: 50% if canceled after May 12 or 100% charge if no show at brunch.

Breakfast Bar

Made-to-order Omelets

Crispy Bacon

Sausage Links

Potatoes O’Brien

Blintz

Assorted Danish & Muffins

GrandSaladBar

Chef'sGardenSaladwithAssortedToppings&Dressings

SpinachSaladwithApples,Walnuts&Bacon

SlicedFruitDisplay

InternationalCheeseDisplay

CruditéDisplay

CharcuterieDisplay

ShrimpCocktail

Strawberries&Cream

ShrimpSalad

SpringPeaSaladwithSmokedAlmonds&CountryHam

ChickpeaSaladwithLemon,Arugula&Manchego

AmbrosiaSalad

TortelliniSalad

Children's Buffet

Mini Hot Dogs

Crispy Chicken Strips

Tater Tots

Ham & Cheese Sliders

Three-Cheese Flat Bread

Macaroni & Cheese

GrandBuffet

Carvery:

RackofLamb

PichanawithChimichurri

CoqAuVin

SeaBasswithFennelandTomato

SpringVegetableMedley

Ratatouille

PommesPersillade

SaffronParmesanRice

PoblanoCornChowder

Sweet Endings

Lemon Blueberry Doozies

Turtle Cheesecake

Guava Cheesecake

Strawberry Rhubarb

Cobbler

Assorted Trifles

Pistachio and Raspberry

Tartlets

Chocoflan Cake

Pecan Pie

Lemon Chiffon

Sundae Bar

Gazpacho (makes 1-2 qts.)

Directions

Ingredients

1 pound ripe red tomatoes

1 english cucumber

1 red bell pepper

3 green onions

2 tablespoon sherry vinegar

2 tablespoon red wine vinegar

2 garlic cloves, peeled

3/4 cup Spanish extravirgin olive oil

Salt to taste

Cut out and discard the core at the top of the tomatoes, and chop the tomatoes roughly into quarters. Peel the cucumber and cut into chunks. Cut the pepper in half, and remove the core along with the seeds. Again, chop into large pieces. Slice the garlic and green onions. Add in the sherry and red wine vinegar. Mix ingredients well with plenty of salt and marinate in the refrigerator overnight. The following day combine the marinated vegetables and their juices into a blender and puree until smooth. Drizzle in the olive oil and check for seasoning. Strain the soup into a pitcher and store covered in the refrigerator. Pour into chilled bowls and drizzle with a bit more olive oil.

Executive Chef

Harold Ramos

TUE/THAI SHRIMP FLATBREAD/$14

Grilled Gulf Shrimp, Basil, Shredded Carrots, Crushed Peanuts, Green Onion, Sweet Thai Chili Sauce

WED/TUNA TAR TAR NICOISE/$16

PSaku Tuna, Chopped Olives, Potato, Haricot Vert, Egg, Tomato, Anchovy Aioli, Chive, Crostini

THU/GRILLED CHICKEN SPIEDIE/$13

Marinated Grilled Chicken, Shredded Lettuce, Tomato, Garlic Aioli, Toasted Hoagie

FRI/PIT HAM SANDWICH/$15

Smoky Pit Ham, Tangy Slaw, Crispy Onions, Dijon, Tomato, Brioche Bun

SAT/GRILLED CHICKEN & STRAWBERRY

PECAN SALAD/$15

6-oz. Chicken Breast, Spinach, Fresh Strawberries, Blue Cheese

Crumbles, Candied Pecans, Balsamic Vinaigrette

Dinner Features/April 25-29

TUE/BRAISED SHORT RIB/$32

Slow-Cooked Short Rib, Goat Cheese Grits, Tomato Confit

WED/SHRIMP CARBONARA/$28

5 Jumbo Gulf Shrimp, Bacon, Peas, Linguini, Parmesan Cream Sauce

THU/COFFEE-RUBBED N.Y. STRIP STEAK/$34

12-oz. NY Strip, Red Wine Shallot Butter

FRI/PRIME RIB & FRIED SHRIMP/$36

12-oz. Slow-Roasted Ribeye, 3 Jumbo Fried Gulf Shrimp, Au Jus, Horseradish, Choice of Two Sides

SAT/FILET OSCAR/$40

6-oz. Filet Mignon, Jumbo Lump Crab, Asparagus, Hollandaise

Golf Course Update

The grounds team has been working hard to prep the golf course and it's ready to welcome golfers for the Burke Cup this weekend. It's always refreshing to see how much progress has been made in a short amount of time. These pictures of #17 green were taken exactly a year apart to the day. Best of luck to all participants.

K I D S T E N N I S P L A Y D a y

ALL CCCC JUNIORS STARTS

AT 6 P.M.

FRIDAY APRIL 21

FEE: $10

SERVING PIZZA!

APRIL

JJUNIORS UNIORS

GRAN PRIX GRAN PRIX

ENTRY DEAD

APRIL 26

ENTRY FORM

TENNIS SH

ENTRY FEE

SINGLES $22

DOUBLES $30

Cinco De Mayo Tennis, Pickleball & Margaritas

Men & Women Team Event

Teams made of both tennis & pickleball players.

Fee: $25 each player

Includes margaritas, hors d'oeuvres & winner awards

7 P.M. May 5

Saturday,May20

Opentofirst8mentoregister Startsat9a.m.

Fee:$15perplayer Includesdrinks&“braggingrights”

GOLF TENNIS SWIM SUMMER CAMP

9 A.M.-2 P.M. TUES-FRI

JUNE 6-16

JUNE 20-30

JULY 11-21

JULY 25-AUG 4

AUG 8-11

KIDS 5-11

IN AGE GROUPS

5-6, 7-8, 9-11

MAY REQUEST A BUDDY

APPLICATIONS IN TENNIS SHOP

TWO-WEEK CAMPS: $295 MEMBER, $395 NON-MEMBER

ONE-WEEK CAMP $165 MEMBER, $215 NON-MEMBER

“All that I am, or ever hope to be, I owe to my angel mother.”

Abraham Lincoln

General Manager

Jerod Becton

O: ext. 102

C: 361.500.9053

Executive Assistant & Membership Director

Ester Bregman

O: ext. 104

C: 361.500.2011

Controller

Sylvia Mendez ext. 105

Accounts Payable

Jessica Gutierrez ext. 107

Food & Beverage Director

Carlos Mendez

O: ext. 103

C: 361.500.9127

Private Events Director

Ida Maldonado

O: ext. 109

C: 832.477.2150

Receptionist ext. 100

Hours of Operation

O F F I C E

361.991.2811

Monday: 9 a.m. to 4 p.m.

Tuesday-Friday: 9 a.m. to 5 p.m.

Saturday & Sunday: Closed

D I N I N G

361.991.2811 EXT. 112

Monday: Closed

Tuesday-Saturday: 11 a.m. to 9 p.m.

Sunday: 11 a.m. to 8 p.m.

Monday: Closed

Tuesday-Saturday: 7 a.m. to dusk

Sunday: 7 a.m. to *3 hours before dusk

G Y M

Monday: 6 a.m. to 7 p.m.

Tuesday-Sunday: 6 a.m. to 9 p.m.

361.991.2811 EXT. 125

Monday: Closed

Tuesday-Friday: 10 a.m. to 6 p.m.

Saturday & Sunday: 7 a.m. to 6 p.m.

C: 361 500 9185

Monday: Closed

Tuesday-Friday: 7 a.m. to dusk

Saturday & Sunday: 7 a.m. to dusk

361.991.7870

Monday: Closed

Tuesday-Friday: 7:30 a.m.

Saturday & Sunday: 7 a.m.

Monday-Thursday: 8:30 a.m. to 8:30 p.m.

Friday & Saturday: 8:30 a.m. to 5 p.m.

Sunday: Noon-5 p.m.

GOLF COURSE AND RANGE CLOSES AT DUSK.